I'm a die hard New Englander coming to spend the summer in Naples. I don't like grouper so I'm looking for New England style seafood, restaurants and markets, in the area for lobster, flounder, schrod, etc. Any help would be appreciated. Thanks.
Slowly softening the onion and garlic is key to a silky, creamy blended sauce. If you have Madras curry powder, use it for slightly more heat and richer flavor; standard curry powder will also be great.